Ingredients
About 3/4 of a pan of SoCal Buddhist Cornbread (this is the prep-ahed part)
1 12-ounce package of Jimmy Dean type pork sausage, or a similar amount of homemade pork sausage
1 large onion, diced
3-4 stalks of celery, diced
1 6-ounce package of dried apricots, diced
A few handfuls of dried cranberries
1-2T sage or marjoram, whichever you prefer
(You can also use poultry seasoning and thyme)
1-2T of butter
Water or chicken broth
Hawaiian salt and black pepper, to taste
1 12-ounce package of Jimmy Dean type pork sausage, or a similar amount of homemade pork sausage
1 large onion, diced
3-4 stalks of celery, diced
1 6-ounce package of dried apricots, diced
A few handfuls of dried cranberries
1-2T sage or marjoram, whichever you prefer
(You can also use poultry seasoning and thyme)
1-2T of butter
Water or chicken broth
Hawaiian salt and black pepper, to taste
What To Do
2-3 days before (I did say prep ahead)
Make cornbread. Cut into slightly larger than than bite-sized pieces, spread 3/4 of it out in a layer on a baking sheet, and let it out to dry for a couple of days. Eat the rest and be happy.
Serving and eating day
In a small bowl, add enough cranberries to make approximately equal amounts of cranberries and chopped apricots. Set aside. Crumble sausage and cook in a large Dutch oven. Add onions and celery. Cook until tender. Add apricots, cranberries, spices, and a little butter. Add a bit of water or chicken broth to keep things moist, but not enough to make it soupy.
Add about 1/3 of cornbread to the mixture and gently toss. Add more water/chicken broth to keep things moist, then toss in another third of the cornbread. Repeat the water/chicken broth step and them add the last third of cornbread. Mix just enough to keep everything well combined, but not enough to smash all the cornbread pieces.
Transfer to a 9 x 13-inch baking dish. Taste and sprinkle with salt to your taste. Cover with foil and bake at 350 degrees for 35-45 minutes. Remove foil and bake for about 10 minutes or until the top gets slightly browned and crunchy.
Make cornbread. Cut into slightly larger than than bite-sized pieces, spread 3/4 of it out in a layer on a baking sheet, and let it out to dry for a couple of days. Eat the rest and be happy.
Serving and eating day
In a small bowl, add enough cranberries to make approximately equal amounts of cranberries and chopped apricots. Set aside. Crumble sausage and cook in a large Dutch oven. Add onions and celery. Cook until tender. Add apricots, cranberries, spices, and a little butter. Add a bit of water or chicken broth to keep things moist, but not enough to make it soupy.
Add about 1/3 of cornbread to the mixture and gently toss. Add more water/chicken broth to keep things moist, then toss in another third of the cornbread. Repeat the water/chicken broth step and them add the last third of cornbread. Mix just enough to keep everything well combined, but not enough to smash all the cornbread pieces.
Transfer to a 9 x 13-inch baking dish. Taste and sprinkle with salt to your taste. Cover with foil and bake at 350 degrees for 35-45 minutes. Remove foil and bake for about 10 minutes or until the top gets slightly browned and crunchy.
Notes
- For this stuffing, celery stays. Even the celery-agnostic in the family concurs on this one.